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Railway Boti

When we asked Praveen Kumar of Tabla Restaurant if he'd mind giving up a Saturday afternoon in aid of our chosen charity, PKAVS, he didn't hesitate to say yes. My next question was... 'Can you cook on an Aga?' an true to this man's constant delivery of the unexpected he told me his very first cook demos in Scotland were carried out on an Aga and he has a particular soft spot for the old British Icon!

You can find out all about the story behind our Small City Recipes, Aga for PKAVS events here on the website, and I delighted to tell you all that the first event on Saturday was a rip-roaring success. Praveen was in his usual story telling mood (do click over and read his full story on the Big Personality section!) and quite apart from showcasing how easy Indian food is on an Aga, his spicebox from the family farm back home in Mattampally in South India had everyone enraptured. 

His dish of Railway Boti started the stories, with tales of long railway journeys that can last days and days.  He tells of families preparing for their time on the train by cooking off huge pots of simple curry that will carried in containers and eaten over the days spent travelling.

Praveen chose to do a lamb curry, using black-faced lamb from Grierson's Organics in Tibbermore, Perthshire.  The taste is fantastic and his passion for his craft shone through from the moment he lifted the lid on his much envied spice-box.

If you'd like to make a donation to PKAVS in return for these great recipes, then please click here. Thank you.

Nicki X

PS Gill is in the South of France (lucky thing!) and will be back next week! 


  • 1kg Lamb cubs- cut in to small cubes
  • 100 grms red onion
  • 200 grms chopped tomatoes
  • 100 grms mix peppers
  • 100 grms new Potato
  • 20grms Basil
  • 3 fresh green chilli
  • 2 tbls oil
  • 1/4 tsp chilli powder
  • 1/8 tsp turmeric powder
  • 1/4 curry power
  • 1/4 garam masala power
  • 10 g fresh ginger
  • 3 garlic cloves
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1 tsp mustard
  • 3 cloves
  • 2 Red chilli dry
    1. Finely chop the onion, chillies.
    2. Gently fry mustards, coriander seeds,cumin seeds, chopped ginger,garlic and fresh green chillies in the  oil in a large pan.
    3. Add the copped tomatoes, mix peppers, half cut potato with skin on, stir in and cook for 5 mins.
    4. Add the chilli powder, cumin, tumeric, garam masala, curry power, coriander seeds and chopped basil.
    5. Add the diced lamb and cook for one hour in a very slow heat. It should be a rich thick meaty sauce. 


    Its really all my tuppenceworth this week, but I just wanted to do a quick reminder to you to try this out at home! Please do leave your comments here and share this with your friends!

    You can also share your photographs and ideas with us. We'd love to see them. As always, tag them #PerthLoveFest and we'll scatter them around our own social media.